Sangri vegetable tree

Ker Sangri ’ is one of the greatest dishes in the menu of Rajasthani cuisine when Ker is cooked along with another desert vegetable called Sangri beans. This is a simple piquant and tangy vegetable preparation but it is cooked in all the hotels and restaurants with extra pride. Prosopis cineraria, known as Jammi, Shami, Kandi, Khejri Tree ,Jan or Ghaf, is a species of flowering tree in the pea family, Fabaceae.

On an average, the yield of green forage from a full grown tree complete lopped and unlopped. The root of plant is long and well developed.

Sangri are the bean-like pods of the khejri tree , which is a member of the pea family. All parts of the khejri tree , from the bark to flowers and leaves, are edible. Sangri pods, also known as “desert beans”, are used as a vegetable , and are particularly prized for their unique taste and nutritional benefits.

It has a lot of thin, leafless branches, the small leaves being found only on young shoots. It rarely grows above a height of meters (feet). The berries can be eaten and mixed with sangri (beans from the tree Prosopis cineraria) form a vegetable dish called Kair sangri in Rajasthan, India, which is a delicacy to many. Descriptions Sangri or Prosopis cineraria is a small to medium size tree , found mainly in the Thar Desert of Rajasthan in India.

Raspberry and Serrano Sangri ­a.

It is one of the original trees of the arid or semi-arid area in Rajasthan. The tree supports rural economy like no other wild vegetation does. Sangari are the bean like fruit of the Khejari (prosopis cineraria) tree. This tree is commonly found in rajasthan.

And it gives its fruit, sangari, in the winters months. Thin and kachi sangri are plucked from the tree and lightly boiled and dried in shade to be used during rest of the year. They can be eaten as a pickle, vegetable or a snack-fry. Ker Sangri originated in Rajasthan and evolved as a vegetable dish that is now a must on every Marwari wedding menu.

Ker, a shrub berry and Sangri , a bean of a flowering tree called Khejari,come. The fruit, which is green when raw, is sour to taste, which is pickled. The fruit of this tree is consumed by the people of Rajasthan.

The ripe fruit is round and pink, is used in many dishes in this region. Capparis decidua is commonly known as karira, is a useful plant in its marginal habitat. The real value of sangri , though, is that it has been the Thar desert's survival food for millennia.

Sangri is cooked at night and eaten with relish the next day. The berries of ker and pods of the khejri tree are the ingredients that lend the ker sangri its umami.

The fun of Rajasthani food is that it was often made of ingredients that were dried and stored because of the nature of the seasons there. Ker sangri is very good for travelling. Ker Sangri Achaar is a very unique and popular pickle from Rajasthani cuisine. It is a flavorful dry mix of Ker and Sangri pickled in Indian spices. Ker is a small sour shrub berry having appearance of small balls.

And Sangri are long green beans which resembles a thin stick and are pods of the Khejri tree. It is main ingredient of rajasthani dish of panchkuta. As per research panchkuta vegetables have higher nutritions than many other fresh commercial fruits and vegetable which available in market.

It’s called a bio organic vegetable because It is growing without any human interference.